SICILIAN CAPONATA PASTA SALAD | ZESS EXPLORE

Today's recipe is a picnic-style pasta salad! Fusilli is coated in our Roasted Sicilian Pesto Caponata, along with fresh basil, tomatoes, rocket, vegan parmesan and olives. A simple but classic dish that is easy to prep and store and will always go down a treat!


Ingredients (serves 2)

  • 200g Dried Fusilli Pasta

  • 150g Sicilian Pesto Caponata

  • 20g Black Olives

  • 20g Cracked Cherry Tomatoes (on the vine)

  • Handful of shredded basil

  • 20g Wild Rocket

  • 10g Dairy Free Parmesan


Method:

  1. Cook your pasta until al dente and set aside.

  2. Chop up your olives and tomatoes. Shred your basil.

  3. Stir the caponata, olives, tomatoes, rocket and parmesan through the pasta and top with the shredded basil!



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